Description
These Black Velvet Cheesecake Cookies are a decadent treat featuring rich cocoa dough wrapped around a creamy cheesecake filling. The cookies bake up soft with a slightly crisp edge, offering a delightful contrast between the chocolatey exterior and smooth, sweet center. Perfect for dessert or sharing with friends, these cookies combine the best of both worlds in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Black gel food coloring (optional)
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the cheesecake filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Once combined, cover and refrigerate for 30 minutes to firm up while you prepare the dough.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure they are evenly combined. Set aside.
- Cream the butter and sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, indicating enough air has been incorporated.
- Add wet ingredients: Beat in the egg, vanilla extract, and black gel food coloring (if using) until fully combined and the dough begins to darken uniformly.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until a soft, cohesive dough forms. Avoid overmixing to keep cookies tender.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place 1/2 teaspoon of the chilled cheesecake filling in the center, then carefully seal the dough around the filling to form a ball, ensuring the filling is fully enclosed. Repeat until all dough and filling are used.
- Arrange and bake: Place the filled cookie dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the cookie edges are set but the centers remain soft.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can omit the black gel food coloring if you prefer a more natural cocoa color.
- Ensure the cream cheese is fully softened for the filling to achieve a smooth texture.
- Chilling the filled dough balls before baking is not necessary but can help prevent spreading.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
